CA3169018A1 - Composition comprising textured leguminous proteins, method for preparing same and use thereof - Google Patents

Abstract

The invention relates to a composition comprising leguminous proteins which have been textured in a dry process, to a method for preparing same and to the use thereof.

Description

Description Title :
COMPOSITION COMPRISING PROTEINS FROM LEGUMES
TEXTURED, ITS PRODUCTION PROCESS AND ITS USE
The present invention relates to a specific composition including textured pea proteins, as well as its method of manufacture and its use.

[0002] The protein texturing technique, in particular by cooking extrusion, with the aim of preparing products with a fibrous structure intended to the production of meat and fish analogues, has been applied to many plant sources.

[0003] The cooking processes can be separated into two main families.
extrusion of proteins by the amount of water used during the process.
When this quantity is greater than 30% by weight, we speak of cooking-so-called wet extrusion and the products obtained will rather be intended for production of finished products for immediate consumption, simulating meat animal for example beef steaks or chicken nuggets. We know by example the patent application W02014081285 which discloses an extrusion process of a mixture of protein and fibers with the use of a die of cooling ( cooling die in English) typical of wet extrusion. Our invention registers in the field of dry extrusion.

[0004] When this quantity of water is less than 30% by weight, we speak of then dry extrusion cooking: the products obtained are more intended for be used by food manufacturers to formulate substitutes for meats, mixing them with other ingredients. The domain of present invention is indeed that of dry extrusion cooking.

[0005] Historically, the first proteins used as analogs of meat were extracted from soybeans and wheat. The soy is then quickly became the primary source for this area of applications.

[0006] For example, we know the patent application W02009018548 which teaches that various mixtures containing proteins can be extruded to generate an extruded protein with aligned fibers allowing consider simulating meat fibers. However, no indication of influence of particle size, density or ability to retention on application performance, nor on the process in order to produce it. The request patent US2007269567 specifies the particle sizes obtained (11 mm and 16.3 mm on average according to Table IV of Example 3).

[0007] While most of the studies that followed naturally focused on the soy protein, other protein sources, both animal and vegetable, have textured: peanut, sesame, cottonseed, sunflower, corn, wheat, proteins from microorganisms, by-products slaughterhouses or the fish industry.

[0008] Legume proteins such as those derived from peas and bean have also been the subject of work, both in the field of their isolation that in that of their dry extrusion cooking.

[0009] Numerous studies have been undertaken on pea proteins, being given their particular functional and nutritive properties, but also for their non-genetically modified trait.

[0010] Despite significant research efforts and significant growth to In recent years, the penetration of these products based on protein textures in the food market is still subject to optimization.

[0011] One of the reasons in particular lies in the rehydration procedure necessary textured pea proteins before formulating them.

[0012] Indeed, these being dry, it is necessary to rehydrate them in order to be able to shape them and mix them intimately with the other constituents of the formulation to obtain a satisfactory final result.

[0013] To do this, the dry-textured pea proteins will be placed in contact with an aqueous solution. Unfortunately, the amount water absorbed for the purpose of rehydration is not effective enough and, without intervention additional human, this is only about 50% of the amount necessary for the following formulation steps.

[0014] It is therefore commonly practiced an additional step called dilaceration (called shredding in English) or cuterage consisting of a chopping the rehydrated textured fibers. The fibers thus obtained are discounts in contact with an aqueous solution and, due to the chopping, will be able to reabsorb the missing amount of water needed.

[0015] This step is complicated because poorly controlled chopping can damage textured pea proteins. It's also a preparation step.
additional which complicates the implementation.

[0016] One solution consists in reducing the size of the particles of textured proteins, right from the production stage. This size reduction allow to optimize the water uptake of textured proteins due to the surface exchange increased protein/water. The dilaceration step after rehydration becomes useless, due to the reduction in particle size achieved from the production of the textured protein.

[0017] Unfortunately, the reduction in the particle size of proteins textured has a consequence on the organoleptic properties of analogies of final meat or fish, made with said vegetable proteins textured.
The article "Effect of soy particle size and color on the sensory properties of ground beef patties" (Cardello & al., Journal of food quality, 1983) presents in its Figure 3 organoleptic consequences. This study aimed to investigate the impact organoleptic of different sizes of textured soy protein in different the Beef. It is clear that the best results are obtained, without achieve the results of beef, with soy protein textured whose particle size greater than 9.52 mm represents more than 73% of the total particles. Any reduction in this particle size distribution will imply a decrease in the reproduction of the organoleptic qualities of the analogue of meat obtained.

[0018] This decrease in the organoleptic result can be explained by a disappearance of the quantity and integrity of the material necessary to emulate fibers of meats. The particles being smaller, the fibers obtained in the analog of meat or fish no longer have the effective fiber sizes sufficient.

[0019] To overcome this problem, a potential solution consists in increasing the density of textured vegetable proteins in order to compensate for the small size of fibers proteins, by a densification of these. short protein fibers but more dense would thus have a firmer structure, better simulating the result organoleptic to achieve.

[0020] Unfortunately, this strategy has a significant impact on the water retention capacity of a textured vegetable protein. The article EXTRUSION OF TEXTURIZED PROTEINS (Kearns & al., American Soybean Association) presents the direct link established between density and capacity in Water retention (HCVV). It can be seen clearly that the water retention capacity drops as soon as that the density increases. A textured soy protein with a specific gravity of 216 g/I
thus has a water retention capacity of just over 3 g of water by grams of protein, and always less than 3.5. Any increase in density causes a drop in this water-holding capacity, sometimes below 2.

[0021] This negative correlation between density and water retention capacity is as clearly demonstrated in Table 1 of the article Effect of Value-Enhanced Texturized Soy Protein on the Sensory and Cooking Prospects of Beef Patties (AA Heywood et al., JAOCS, Vol. 79, no. 7, 2002). These data we confirm therefore that a high density implies a low water retention capacity and Conversely. Obtaining a textured protein having both a density and an high water retention therefore seems impossible. Such a product, however, is of interest to the industry.

[0022] It is to the credit of the plaintiff to have solved the problems above above and to have developed a new specific composition comprising protein of textured legumes, obtained by dry extrusion cooking, of which the particle size is reduced, the density is high, and the ability to retention of water is improved, while retaining a textured protein giving excellent results in meat and fish analog applications.

This invention will be better understood in the following chapter aimed at give a general description of it.
GENERAL DESCRIPTION OF THE PRESENT INVENTION

The present invention relates to a composition comprising 5 dry-textured legume proteins in particle form, the composition having a water retention capacity measured by test A
superior to 3.5 g of water per g of dry protein, preferably between 3.5 and 4.5 g of water per g of dry protein, even more preferably included between 3.5 and 4 g of water per g of dry protein, a density measured by a test B
included between 190 and 230 g/I and at least 85% of the protein particles of legumes textured having a size between 2mm and 5mm.

[0025] Preferably, the legume protein is chosen from the group listing made up of beans and peas. Pea is particularly preferred.

[0026] The protein content within the composition is between 60%
and 80%, preferably between 70% and 80% by dry weight relative to the weight total dry matter of the composition.

[0027] Finally, the dry matter of the textured legume protein by way dryness according to the invention is greater than 80% by weight, preferably greater than 90% by weight.

The present invention also relates to a method for producing of a legume protein composition as described above characterized in that the method comprises the following steps:
1) Supply of a powder comprising legume proteins and fibers pulses with a dry weight ratio of pulse protein /
legume fibers between 70/30 and 90/10, preferably understood between 75/25 and 85/15;
2) Cooking-extrusion of the powder with water, the water/powder mass ratio before cooking being between 20% and 40%, preferably between 25% and 35%, even more preferably 30%
3) Section of the extruded composition leaving the extruder consisting of a Faculty at the outlet with orifices, with a diameter of 1.5mm and equipped with a knife whose rotation speed is between 1200 and 1800 revolutions per minute, or between 2000 and 2400 rpm, preferably around 1500 rpm 4) Drying of the composition thus obtained.

[0029] Preferably, the legume protein used in the method according to the invention is selected from the list comprising the horse bean and peas, preferably a pea protein.

[0030] The powder comprising legume proteins and fiber of legumes used in step 1 can be prepared by mixing of said protein and fiber. The powder may consist essentially of proteins of legumes and legume fibres. The term constituted basically >) means that the powder may include impurities related to the production process manufacture of proteins and fibers, such as for example traces of starch.
Preferably, the legume protein and fiber are selected from the list composed of fava beans and peas. The pea is particularly prefer.

Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length/diameter ratio of between 20 and 45, preferably between 35 and 45, preferably 40, and equipped with an 85-95%
conveying elements, 2.5-10% kneading elements, and 2.5-10%
reverse step elements.

[0032] Even more preferably, the powder mixture is applied with a specific energy between 10 and 25 kWh/kg, by regulating the pressure in exit in a range between 10 and 25 bars, preferably between 12 and 16 bars or between 17 and 23 bars.

[0033] Even more preferably, the output of the twin-screw extruder is made up of a die at the outlet with orifices with a diameter of 1.5mm and with a knife whose speed of rotation is between 1200 and 1800 revolutions per minutes or between 2000 and 2400 revolutions per minute, preferably 1500 revolutions/min.

The present invention finally relates to the use of the composition of dry-textured legume protein as described above in industrial applications such as for example the industry eating human and animal, industrial pharmacy or cosmetics.

[0035] Preferably, the legume protein used in these applications is a pea protein.

The present invention will be better understood on reading the description detailed below.
DETAILED DESCRIPTION OF THE PRESENT INVENTION

The present invention relates to a composition comprising dry-textured legume proteins in the form of particles, the composition having a water retention capacity measured by test A
superior to 3.5 g of water per g of dry protein, preferably between 3.5 and 4.5 g of water per g of dry protein, even more preferably included between 3.5 and 4 g of water per g of dry protein, a density measured by a test B
understood between 190 and 230 g/I and at least 85% of the protein particles of legumes textured having a size between 2mm and 5mm.

[0038] Preferably, the legume protein is chosen from the group listing consisting of faba bean protein and pea protein. protein peas is particularly preferred.

[0039] The term legumes is considered here as the family of plants dicotyledons of the order Fabales. It is one of the most important families of flowering plants, the third after Orchidaceae and Asteraceae by the number of species. It has about 765 genera comprising more than 19,500 species.
Several legumes are important crop plants including the soybeans, beans, peas, field beans, chickpeas, groundnuts, cultivated lentil, cultivated alfalfa, various clovers, broad beans, carob, liquorice.

[0040] The term peas being considered here in its broadest sense and including in particular all varieties of smooth peas and of wrinkled peas, and all mutant varieties of peas smooth and of wrinkled peas and this, whatever the uses to which one destiny usually said varieties (human food, animal nutrition and/or others uses).

[0041] The term peas in the present application includes varieties of peas belonging to the genus Pisum and more particularly to the species sativum and aestivum. Said mutant varieties are in particular those called mutants r , rb mutants , rug mutants 3 , rug mutants 4 , rug mutants 5 and lam mutants as described in the article by CL HEYDLEY et al. entitled Developing new! pea starches Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, p. 77-87.

[0042] If the proteins of legumes, in particular from beans and of dots, are particularly suitable for the design of the invention, it is However possible to achieve this with other vegetable protein sources than oat, mung bean, potato, corn or Again of chickpeas. A person skilled in the art will know how to make any adaptations required.

[0043] By textured or texturing, we mean in the present application any physical and/or chemical process aimed at modifying a composition comprising proteins to give it a specific ordered structure. In the frame of the invention, the texturing of the proteins aims to give the appearance of a fiber, such than present in animal meats. As will be described later in this description, a particularly preferred method for texturing the protein is extrusion cooking, particularly using a twin-screw extruder.

In order to measure the water retention capacity, test A is used.
of which the protocol is described below:
has. Weigh 20g of sample to be analyzed into a beaker b. Add drinking water at room temperature (temperature between 10 c and 20 C, preferably 20 C +1- 1 C) until complete submersion of the sample ;
vs. Leave in static contact for 30 minutes;
d. Let drain;
e. Separate residual water and sample using a sieve;
f. Weigh the final weight P of the rehydrated sample;

[0045] The calculation of the water retention capacity, expressed in grams of water by gram of protein analyzed is as follows:
Water Retention Capacity = ( P ¨ 20 ) / 20.

[0046] Drinking water means water that can be drunk or used at of the domestic and industrial purposes without risk to health. So preferential, its conductivity is chosen between 400 and 1100, preferentially between 400 and 600 pS/crn. More preferably in the present invention, we will hear that this drinking water has a sulphate content of less than 250 mg/I, a chloride content of less than 200 mg/l, a potassium content lower than 12 mg/I, a pH between 6.5 and 9 and a TH (Hydrometric Title, i.e. the hardness water, which corresponds to the measurement of the content of water in calcium ions and magnesium) above 15 French degrees. In other words, drinking water must not have less than 60 mg/l of calcium or 36 nrig/l of magnesium.

In order to measure the density, test B is used, the protocol of which is described below below:
has. Tare of a 2 liter graduated cylinder;
b. Filling of the test tube with the product to be analyzed, until reaching the 2 liter scale.
vs. Weighing of the product (Weight P, in grams).

The calculation of the density expressed in g/I is as follows:
Density = (P(in g) / 2)

[0049] The protocol for determining the size of the constituent particles measured according to a test C, expressed as a percentage is the following:
- A system of sieves stacked on a machine is used to put in stirring said sieves, in order to circulate the particles through the stitches. A
particularly suitable commercial reference is the following sieving machine Electromagnetic laboratory, model Analysette 3, marketed by the FRITSCH company.
The different sieves used are the following lmm, 2 mm, 5 mm, 10 mm - We introduce 100g of product at the top and we put the equipment in mode vibration for 3 mins. You can modify this time, as long as you make sure that the separation granulometric is well finished.
- After stopping, the weight of each fraction accumulated on each sieve is weighed that this is called sieve refusal. It is indeed the particles not having succeeded at pass the stitch because too big.
- The calculation is as follows:
Greater than 10 mm = ( weight refusal 10 mm! weight X )* 100 Between 5 and 10 mm = (weight refusal 5 mm! Weight X)* 100 5 Between 2 and 5 mm = (rejection weight 2 mm / Weight X)* 100 Between 1 and 2 mm = ( weight refusal 1 mm! Weight X )* 100 Less than 1 mm = (final refusal weight / Weight X) * 100

[0050] As indicated above, the textured pea protein compositions of the prior art are already well known and used in the industry food, in 10 particularly in meat analogues. In order to implement them in a recipe, it is known that the necessary water content is at least 3g per g of proteins, 4 g being preferred. This rehydration will make it possible to prepare fibers to be included in the formulation, by best simulating the properties functional meat fibers, and avoid the excessive presence of parts poorly rehydrated causing a feeling of hardness, crispness when the final consumption. It is also known that this rehydration cannot be realized in one step.

[0051] A person skilled in the art, knowing the difficulty of taking up water from protein textured, practical first of all for a first rehydration by placing the protein textured peas with an aqueous solvent, reaching approximately 2g of water per g of proteins. Then, he will shred the protein fibers rehydrated.
Without being bound by any theory, this dilaceration (or shredding in English) will make it possible to deconstruct the fibers and thus open the parts internal and allow them to be rehydrated. It will therefore suffice to replace the fibers of proteins rehydrated and destructured in contact with aqueous solvent, the ability to water retention will be greater than 3.5 g per g of protein.

[0052] We find for example the indication of this necessity of the step of dilaceration on the technical documentation of the NUTRALYSO T7OS product and marketed by the plaintiff (cf the extract Recipe preparation includes has shredding step of NUTRAL YS T7OS quoted in the link https://www.roquette.com/-/med ia/conten us-g bu/food/plant-protei ns---concepts/rocket-food-brea kfast-sausage-us-2020-04-1511-(1).pdf).

[0053] The dilaceration (or shredding in English) of proteins is a solution well known but it adds a step, making the process of formulation ultimately, leading to increased costs. Moreover, this dilaceration if She is poorly controlled will cause excessive destructuring of the fibers, causing a loss of the desired functional effects. plant fibers in that have been shortened will simulate meat fibers less well.

[0054] Finally, the dry matter of the textured legume protein by way dryness according to the invention is greater than 80% by weight, preferably greater than 90% by weight.

The dry matter is measured by any method well known to man art. Preferably, the so-called drying method is used.
It consists in determining the quantity of water evaporated by heating a amount known mass of a sample of known mass. Heating is continuous until stabilization of the mass, indicating that the evaporation of water is complete.
Of Preferably, the temperature used is 105 C.

The protein content of the composition according to the invention is advantageously between 60% and 80%, preferably between 70% and 80%

by weight on total dry matter. To analyze this protein content, any method well known to those skilled in the art can be used. Of preferably, we will dose the amount of total nitrogen and we will multiply this content by the factor 6.25. This method is particularly known and used for them vegetable proteins.

The present invention also relates to a method for producing of a legume protein composition as described above characterized in that the method comprises the following steps:
1) Supply of a powder comprising legume proteins and fibers pulses with a dry weight ratio of pulse protein /
legume fibers between 70/30 and 90/10, preferably understood between 75/25 and 85/15;
2) Cooking-extrusion of the powder with water, the water/powder mass ratio before cooking being between 20% and 40%, preferably between 25% and 35%, even more preferably 30%
3) Drying of the composition thus obtained.

[0058] Preferably, the legume protein and the fiber of Stage 1 pulses are selected from the list consisting of the protein faba bean and pea protein. Pea protein is particularly favourite.

[0059] The powder comprising legume proteins and fiber from legumes used in step 1 can be prepared by mixing of said protein and fiber. The powder may consist essentially of proteins of pulses and pulse fibers. The term constituted basically means that the powder may include impurities related to the production process manufacture of proteins and fibers, such as for example traces of starch.
The mixture consists in obtaining a dry mixture of the different constituents needed to synthesize the plant fiber in step 2.

Preferably, the legume proteins are characterized by a protein content advantageously between 60% and 90%, preferably between 70% and 85%, even more preferably between 75%
and 85% by weight on the total dry matter. To analyze this content of protein, any method well known to those skilled in the art can be used. Of preferably, we will dose the amount of total nitrogen and we will multiply this content by the factor 6.25. This method is particularly known and used for them vegetable proteins. Preferably, the dry matter of the protein of legume is greater than 80% by weight, preferably greater than 90%

in weight.

[0061] Even more preferably, the legume proteins are characterized by a solubility at pH 3 greater than 30%. The solubility is measured using the following protocol: a suspension of the powder at 2.5% is made p/p with distilled water with a quantity Q1, the pH is rectified to the value desired, we stirred for 30 min at 1100 rpm using a magnetic bar, centrifuged for 15 min to 3000g then the amount of Q2 material in the supernatant is analyzed using his weight and its dry matter (obtained, for example, by the method known as desiccation . It consists in determining the quantity of water evaporated by heating a known quantity of a sample of known mass. Heating is continuous until stabilization of the mass, indicating that the evaporation of water is complete.
Preferably, the temperature used is 105° C.). The solubility is obtained by the formula: (Q2 / Q1 ) * 100d

[0062] Even more preferably, the proteins are characterized by a particle size characterized by a Dnnode between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and microns. The measurement of this particle size is carried out using a particle size analyzer MALVERN 3000 laser in the dry phase (equipped with a powder module). The powder is placed in the module power supply with an opening between 1 and 4mm and a vibration frequency of 50% or 75. The device records automatically the different sizes and restores the Particle Size Distribution (or PSD in English) as well as Dmode, D10, D50 and D90. Dmode is well known of skilled in the art consists of the size of the largest particle population important.

[0063] The particle size of the powder is advantageous for the stability and the process productivity. A grain size that is too fine is irremediably followed by sometimes heavy problems to manage during the extrusion process.

[0064] By legume fibers is meant any composition comprising polysaccharides that are little or not digestible by the human digestive system, extracted from legumes. Such fibers are extracted by any process good known to those skilled in the art.

[0065] Preferably, the legume fiber comes from peas using of one wet extraction process. The skinned pea is reduced to flour who is then suspended in water. The suspension thus obtained is sent on hydrocyclones to extract the starch. The supernatant is sent to of the horizontal settling tanks to obtain a legume fiber fraction. A
Phone process is described in patent application EP2950662. A fiber of legume thus prepared contains between 40% and 60% of polymers composed of cellulose, hemicellulose and pectin, preferably between 45% and 55%, Thus only between 25% and 45% pea starch, preferably between 30% and 40%. A
commercial example of such a fiber is for example the Pea Fiber 150 fiber from the Rocket company.

[0066] The mixture can be carried out upstream using a dry mixer or well directly in the feed of step 2. During this mixing, one can to add additives well known to those skilled in the art such as flavorings or dyes.

[0067] In an alternative mode, the fibre/protein mixture is naturally obtained by turbo separation of legume flour. The seeds of legumes are cleaned, stripped of their outer fibers and ground in plain flour. The flour is then turbo separated, which consists of the application of one ascending air current allowing separation of the different particles according their density. This helps to concentrate the protein content in the flours from about 20% to more than 60%. Such flours are called concentrates.
These concentrates also contain between 10% and 20% legume fibre.

[0068] The dry mass ratio between proteins and fibers is advantageously between 70/30 and 90/10, preferably between 75/25 and 85/15.

[0069] During step 2, this mixture of powders will then be textured, which amounts to saying that proteins and fibers will undergo a destructuring thermal and reorganization to form fibers, continuous elongation in lines parallel lines, simulating the fibers found in meat. All process well known to those skilled in the art will be suitable, in particular by extrusion.

[0070] Extrusion consists of forcing a product to flow through a orifice of small dimension, the die, under the action of pressures and forces of shears high, thanks to the rotation of one or two Archimedes' screws. The warm-up that in results causes cooking and/or denaturation of the product hence the term sometimes used of "cooking-extrusion", then an expansion by evaporation of water in exit of sector. This technique makes it possible to produce extremely diverse products in their composition, their structure (expanded and honeycombed form of the product) and their functional and nutritional properties (denaturation of factors antinutritional or toxic, food sterilization for example). the treatment of proteins often leads to structural modifications which are translate by obtaining products with a fibrous appearance, simulating meat fibers animal.

[0071] Step 2 must be carried out with a water/powder mass ratio before cooking being between 20% and 40%, preferably between 25% and 35%, even more preferably 30%. This ratio is obtained by dividing the amount of water by the quantity of powder, and multiplying by 100. Preferably, the water is 5 injected at the end of the conveying zone and just before the kneading.

[0072] Without being bound by any theory, it is well known to man from extrusion cooking profession that it is this ratio that will make it possible to obtain the density required. The values of this ratio will therefore potentially be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40%.
[0073] Any so-called potable water is suitable for this purpose. By drinking water we hear water that can be drunk or used for domestic purposes and industrial without health risk. Preferably, its conductivity is chosen between 400 and 1100, preferably between 400 and 600 pS/cm. way more preferential in the present invention, it will be understood that this drinking water has a content 15 sulfate less than 250 mg/l, a chloride content less than 200 mg/l, one potassium content less than 12 mg/I, a pH between 6.5 and 9 and a TH
(Hydrometric Title, i.e. the hardness of the water, which corresponds to the measurement of content of water in calcium and magnesium ions) above 15 French degrees.
Other said, drinking water should not have less than 60 mg/I of calcium or 36 mg/I
of magnesium. This definition includes water from the drinking network, water decarbonated, demineralised water.
Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length/diameter ratio of between 20 and 45, preferably between 35 and 45, preferably 40, and equipped with a succession of 85-95% conveying elements, 2.5-10% kneading elements, and 2.5-10% reverse step elements.
[0075] The length/diameter ratio is a classic parameter in baking.
extrusion. This ratio could therefore be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44 or 45.
[0076] The various elements are the conveying elements aimed at convey the product in the chain without modifying the product, the elements of kneading aiming mixing the product and the reverse pitch elements to apply a strength to the product to make it move in the opposite direction and thus cause mixing and shear.
[0077] Preferably, the conveying elements will be placed entirely beginning of screw with a temperature set between 20 C and 70 C, then the elements of kneading with a temperature between 90 C and 150 C and finally the reverse pitch elements with temperatures between 100 C and 120 c.
Preferably, this screw is rotated between 900 and 1200 rpm, preferably between 1000 and 1100 rpm.
[0079] Even more preferably, the powder mixture is applied with a specific energy between 10 and 25 kWh/kg, by regulating the pressure in exit in a range between 10 and 25 bars, preferably between 12 and 16 bars or between 17 and 23 bars.
[0080] Step 3 then consists of cutting the extruded composition into extruder outlet consisting of an outlet die with orifices, a diameter of 1.5mm and equipped with a knife whose speed of rotation is between and 1800 revolutions per minute, or between 2000 and 2400 revolutions per minute, preferably around 1500 rpm.
[0081] The knife is placed flush with the outlet of the extruder, preferentially at a distance between 0 and 5mm. By flower we mean at a distance extremely close to the die located at the exit of the extruder, at the limit of touching the die but not touching it. Classically, the man from loom will adjust this distance by making the knife and die touch, then in shifting it very slightly.
The last step 4 consists in drying the composition as well as obtained.
[0083] A person skilled in the art will be able to use the appropriate technology in order to dry the composition according to the invention in the vast choice currently available to it Free. We may cite without limitation and for the sole purpose of exemplification the dryers with airflow, the microwave dryers, fluidized bed dryers or dryers under empty. He will select the right parameters, mainly time and temperature, in order to to reach the desired final dry matter.

The present invention finally relates to the use of the composition of dry-textured legume proteins as described above in industrial applications such as for example the food industry human and animal, industrial pharmacy or cosmetics.
[0085] By human and animal food industry, we mean the confectionery industrial (e.g. chocolate, caramel, gummies), products of bakery (e.g. bread, brioches, muffins), the industry of meat and fish (e.g. sausages, beef patties, nuggets fish, chicken nuggets), sauces (e.g. Bolognese, mayonnaise), milk-derived products (e.g. cheese, vegetable milk), them beverages (e.g. high-protein beverages, powdered beverages, reconstruct).
More preferably, the present invention relates to the use of the composition of dry-textured legume protein such as described above in the field of bakery-pastry.
[0087] The invention will be of particular interest in order to produce inclusions in bakery products such as muffins, cookies, cakes, bagels, pizza dough, breads and cereals for breakfast.
[0088] By inclusions, we mean particles (here the composition of proteins dry-textured legumes) mixed with a paste before its cooking. After this, the protein composition of textured legumes by dry process is trapped in the final product (hence the term inclusion) and bring both its protein content as well as a crispness during the consumption.
[0089] The invention will be of particular interest in order to produce inclusions in confectionery products such as fat filings, chocolates, so as to to bring also a protein hold as well as a crispy character.
[0090] The invention will be of particular interest in order to produce inclusions in alternative products to dairy products such as cheeses, yogurt, ice cream and drinks.

The invention will be of particular interest in the field of analogues meat, fish, sauces, soups.
[0092] A particular application concerns the use of the composition according the invention for the manufacture of a meat substitute, in particular meat chopped.
But also bolognese sauce, steak for hamburger, meat for tacos and pita, Chili Sin Carne .
[0093] In pizzas, the composition comprising proteins of legumes textured according to the invention will be of particular interest to be sprinkled over-above said pizza (topping in English).
[0094] In dehydrated cooked meals (for example, Bolino in Europe or Good Dot in India), the textured composition according to the invention will be used in so much as an element providing fibrous and protein. Thus, it is possible to get a product that hydrates quickly and to its heart while providing a chew interesting.
The invention will be better understood on reading the examples not limitations below below.
Examples [0096] Example 1: Production of a legume protein composition dry-textured according to the invention A powder mixture consisting of 87% pea protein is produced NUTRALYS F85M (containing 87.2% protein) from ROQUETTE and 12.5% 150M pea fiber. The protein content in 100g of mix is therefore 87* 0.872 = 75.9g.
This mixture is introduced by gravity into a COPERION ZSK 54 extruder MV of the company COPERION.
The mixture is introduced with a regulated flow rate of 300 kg/h. An amount of 78 kg/h of water is also introduced. The water/powder mass ratio is therefore of (78/300)*100 = 26%.
[0100] The extrusion screw, made up of 85% conveying elements, 5%
of kneading elements and 10% of reverse step elements, is rotated at a speed of 1000 rpm and sends the mixture into a die. As noted in the description, the conveying elements have been placed at the very beginning of screw with a temperature set between 20 C and 70 C, then the elements of kneading with a temperature between 90 C and 150 C and finally the step elements reversed with temperatures between 100 C and 120 C.
[0101] This particular driving generates a machine torque of 41% with a outlet pressure of 20 bar. The specific energy of the system is about kWh/Kg [0102] The product is directed at the outlet towards a die made up of 44 holes 1.5 mm cylindrical, from which the textured protein is expelled which is cut at ugly knives rotating at 1500 rpm placed flush with the outlet of the Faculty of extrusion.
The textured protein thus produced is dried in a 14 x VD dryer.

Geelen Counterflow brand KM*1 at a temperature of 88 C in an airflow hot 2400 kg/h.
[0104] A water retention capacity measurement according to test A tells us a value of 3.8 g/g water.
[0105] A measurement of the density of the extruded protein using test B we indicates a value of 210 g/L.
[0106] Example 2: Production of a legume protein composition textured by dry process outside invention (water/DM ratio too low) [0107] A powder mixture consisting of 87% pea protein is produced NUTRALYSO F85M (containing 87.2% protein) from ROQUETTE and 12.5% 150M pea fiber.
This mixture is introduced by gravity into a COPERION ZSK 54 extruder MV of the company COPERION.
The mixture is introduced with a regulated flow rate of 300 kg/h. An amount of 55 kg/h of water is also introduced. The water/powder mass ratio is therefore of (55 / 300) * 100 = 18.3%.

[0110] The extrusion screw, made up of 85% conveying elements, 5%
of kneading elements and 10% of reverse step elements, is rotated at a speed of 575 rpm and sends the mixture into a die.
As indicated in the description, the conveying elements have been placed entirely beginning 5 of screws with a temperature set between 20 C and 70 C, then the elements of kneading with a temperature between 90 C and 150 C and finally the reverse pitch elements with temperatures between 100 C and 120 c.
[0111] This particular driving generates a machine torque of 65% with a outlet pressure of 25 bar. The specific energy of the system is about 10KWh/Kg.
[0112] The product is directed at the outlet towards a die consisting of 44 holes 1.5 mm cylindrical, from which the textured protein is expelled which is cut at ugly knives rotating at 2100 rpm.
The textured protein thus produced is dried in a Dryer VD

15 x 14 KM*1 at a temperature of 86 C in a hot air flow of 2000 kg/h.
[0114] A water retention capacity measurement according to test A tells us a value of 3.4 g/g water.
[0115] A measurement of the density of the extruded protein using test B we indicates a value of 115g/L.
[0116] An additional test was carried out with the same parameters but the screw speed was increased to 1075 rpm: the density was even more low, at 103 g/L.
Example 2 bis: Production of a protein composition of dry-textured legumes outside the invention (water/DM ratio too high) A powder mixture consisting of 87% pea protein is produced NUTRALYSO F85M (containing 87.2% protein) from ROQUETTE and 12.5% 150M pea fiber.
This mixture is introduced by gravity into a COPERION ZSK 54 extruder MV of the company COPERION.

The mixture is introduced with a regulated flow rate of 300 kg/h. An amount of 130 kg/h of water is also introduced. The water/powder mass ratio is therefore of (55/300)*100 = 43.3%.
[0121] The extrusion screw, made up of 85 `)/0 of conveying elements, 5%
of kneading elements and 10% of reverse step elements, is rotated at a speed of 575 rpm and sends the mixture into a die.
As indicated in the description, the conveying elements have been placed entirely beginning screws with a temperature set between 20 C and 70 C, then the elements of kneading with a temperature between 90 C and 150 C and finally the reverse pitch elements with temperatures between 100 C and 120 c.
[0122] This particular line generates a machine torque of 35% with a outlet pressure of 15 bar.
[0123] The product is directed at the outlet towards a die consisting of 44 holes 1.5 mm cylindrical, from which the textured protein is expelled which is cut at ugly knives rotating at 2100 rpm.
The textured protein thus produced is dried in a Dryer VD

x 14 KM*1 at a temperature of 86 C in a hot air flow of 2000 kg/h.
[0125] A water retention capacity measurement according to test A tells us a value of 1.5 g/g of water.
[0126] A measurement of the density of the extruded protein using test B we indicates a value of 301 g/L.
[0127] Example 3: Production of a legume protein composition textured by dry process outside invention (too low fiber/protein ratio) A powder mixture consisting of 99% pea protein is produced NUTRALYSO F85M (containing 87.5% protein) from ROQUETTE and 1% pea fiber 150M. The protein content in 100g of mixture is therefore of 99*0.80=79.2g.
This mixture is introduced by gravity into a COPER1ON ZSK 54 extruder MV of the company COPER1ON.

The mixture is introduced with a regulated flow rate of 300 kg/h. An amount of 78 kg/h of water is also introduced. The water/powder mass ratio is therefore of (78 / 300) * 100 = 26%.
[0131] The extrusion screw, made up of 85 `)/0 of conveying elements, 5%
of kneading elements and 10% of reverse step elements, is rotated at a speed of 1000 rpm and sends the mixture into a die.
As indicated in the description, the conveying elements have been placed in very start of the screw with a temperature set between 20 C and 70 C, then the elements kneading with a temperature between 90 C and 150 C and finally the reverse pitch elements with temperatures between 100 C and 120 c.
[0132] This particular driving generates a machine torque of 40% with a outlet pressure of 19 bars.
[0133] The product is directed at the outlet towards a die consisting of 44 holes 1.5 mm cylindrical, from which the textured protein is expelled which is cut at ugly of knives rotating at 1500 rpm! minutes placed flush with the exit of the Faculty of extrusion.
The textured protein thus produced is dried in a 14 x VD dryer.

Geelen Counterflow brand KM*1 at a temperature of 88 C in an airflow hot 2400 kg/h.
[0135] A water retention capacity measurement according to test A tells us a value of 3.4 g/g water.
[0136] A measurement of the density of the extruded protein using test B we indicates a value of 105 g/L.
[0137] Example 4: Production of a legume protein composition textured by dry process (example lower cutting speed) A powder mixture consisting of 87.5% pea protein is produced NUTRALYSO F85M (containing 80% protein) from ROQUETTE and 12.5% 150M pea fiber. The protein content in 100g of mix is so 87.5 * 0.80 = 70g.

This mixture is introduced by gravity into a COPERION ZSK 54 extruder MV of the company COPERION.
The mixture is introduced with a regulated flow rate of 300 kg/h. An amount of 78 kg/h of water is also introduced. The water/powder mass ratio is therefore of (78 / 300) * 100 = 26'Y.
[0141] The extrusion screw, composed of 85 `)/0 of conveying elements, 5%
of kneading elements and 10% of reverse step elements, is rotated at a speed of 1000 rpm and sends the mixture into a die.
As indicated in the description, the conveying elements have been placed in very start of the screw with a temperature set between 20 C and 70 C, then the elements kneading with a temperature between 90 C and 150 C and finally the reverse pitch elements with temperatures between 100 C and 120 c.
[0142] This particular line generates a machine torque of 60% with a outlet pressure of 23 bars.
[0143] The product is directed at the outlet towards a die consisting of 44 holes 1.5 mm cylindrical, from which the textured protein is expelled which is cut at ugly knives rotating at 500 rpm placed flush with the outlet of the Faculty of extrusion.
The textured protein thus produced is dried in a 14 x VD dryer.

Geelen Counterflow brand KM*1 at a temperature of 88 C in an airflow hot 2400 kg/h.
[0145] A water retention capacity measurement according to test A tells us a value of 3.8 g/g water.
[0146] A measurement of the density of the extruded protein using test B we indicates a value of 209 g/L.
[0147]
[0148] Example 5: Comparison of legume protein compositions textured by dry way obtained in the examples above and of compositions from the prior art The protocols described in the above part of the description, in order to measure the density according to the B test, the capacity of retention in water according to test A as well as the size of the constituent particles measured according to a c test.
The samples obtained in examples 1 to 4 are compared, but also a selection of textured proteins from the market.
[0151] [Table 1]
Capacity % size %
cut Ex. Humidity Density % cut retention 5 to 10 2 to (in %/weight) (g/1) 0 to 2mm water (g/g) mm mm Example 1 10.1 210 3.8 0.4 90.7 8.8 According to invention Example 2 7.5 115 3.4 8.8 79 13.3 Lower water/DM ratio Example 2a 8.1 301 1.5 no determined Higher Water/DM Ratio Example 3 Fibre/protein ratio 8.5 105 3.4 no determined inferior Example 4 Cutting speed 8.6 209 3.8 24 73.6 2.2 lower N utralys T7OS
8.2 120 2.5 75 10 (Arugula, peas) Bona Vita 300 3.4 17 73 9 (Sojovi Granulate, soy) Trutex 9,260 2.5 25 61 (PGM, soy) [0152] We therefore see that only the product according to example 1 allows to get 10 a composition whose Water Retention Capacity according to the test A is superior to 3.5 g of water per gram of dry protein. The composition of Example 1 is unique, because high in water retention capacity but with a density superior at 200 g/l. In addition, the particle size distribution is satisfactory in what at least 85% of particles have a size between 2 and 5 mm.
Example 6: Implementation of a protein composition of dry-textured legumes according to the invention in analogs of 5 meats [0154] We proceed to the realization of a minced steak or burger implementing the compositions presented in the examples.
The ingredients used are as follows (the quantities indicated in the table below are given in grams per 100g of final burger):
10 [0156] [Table 2]
Ingredients Burger recipe #1 Drinking water 53.55 Textured protein 19.5 Shaved ice 6 Methylcellulose 2 Onions 5.9 Sunflower oil 5.4 Apple starch 2 of native land Fiber Pea Fiber 3 150 (Rocket) Garlic powder 0.5 Salt 0.2 Black pepper 0.1 The production procedure is as follows:
1. Hydrate textured protein in clean water for 30 mins 2. Only for the burger with NUTRALYS T7OS (excluding invention ¨ line 3 from Table 1), grind the textured protein/water mixture for 45s using of one 15 KENVVOOD FDM302SS robot mixer (speed 1), then leave new 30 min in contact with water 3. Mix methylcellulose and crushed ice in a container, then Reserve minutes in the refrigerator.
4. Mix all the other ingredients in another container 5. Combine the mixtures obtained in steps 1 (or 2) in the same container, and 4 and mix to obtain a homogeneous composition.
5 6. Manually form minced steaks with the final mixture of a amount about 150g [0158] After tasting by a panel of 10 people, it is recognized that the burger made with the textured protein according to the invention is closer of a burger based on animal meat than a burger made with NUTRALYSO T7OS: the fibrous sensation is more present during the tasting, less rubbery.
[0159] It is very surprising because of prior knowledge (cf.
paragraph 18 referring to the article Effect of soy particie size and color on the sensory properties of ground beef patties ) to get a better result organoleptic with the textured protein according to the invention which has a size of particles more smaller than NUTRALYSOT70S textured pea protein. This is the selection precise and particular characteristics of water retention capacity and density which achieves this excellent result with this small particle size and without the shredding step.
[0160] The panel judges by majority that the burger obtained with the protein textured according to example 3 gives a softer, more rubbery result, and so further away than with the protein according to the invention.
[0161] The panel also judges by majority that the burger obtained obtained with the textured protein according to Example 4 gives a more different outward appearance that the control, making larger particles appear.
Example 7: Implementation of a protein composition of dry-textured legumes according to the invention in a sauce Bolognese :
[0163] One proceeds to the production of a bolognese sauce implementing them compositions presented in the examples.
The ingredients used are as follows (the quantities indicated in table 3 below are given in grams per 100g of sauce final):

[0165] [Table 3]
Sauce Recipe Ingredients Bolognese Drinking water 56.10 Textured Protein 5.5 Apple extract 0.16 Tomato paste 33.2 Vinegar 0.83 Salt 0.91 Starch CLEARAMe CH3020 1.82 (ROCKET) Provencal herbs 0.3 The production procedure is as follows:
1. Mix all ingredients in a HotmixPro Creative 2. Cook at 90 C for 10 min at speed 2 3. Fill a canning jar with the sauce obtained 4. Sterilize 1 hour at 120 C with a Steriflowe sterilizer A comparative example was carried out. According to this comparative example, the textured protein according to the invention is replaced by NUTRALYS T7OS in the bolognese sauce recipe above.
[0168] After tasting by a panel of 10 people, it is recognized that the bolognese sauce made with the textured protein according to the invention is more close of a Bolognese sauce made from animal meat than a Bolognese sauce realized with NUTRALYS T7OS: when tasting, you feel less the presence of large particles.
[0169] The panel judges by majority that the Bolognese sauce obtained with the textured protein according to example 4 gives a result further away than with the textured protein according to the invention because the sensation of large particles therein is more important.

Example 8: Implementation of a protein composition of dry-textured legumes according to the invention to produce a sausage plant:
[0171] We proceed to the production of a vegetable sausage implementing them compositions presented in the examples.
The ingredients used are as follows (the quantities indicated in table 4 below are given in grams per 100g of sausage final):
[0173] [Table 4]
Ingredients Recipe sausage #1 Drinking water 50.02 Textured protein 17.47 Egg white 4.48 Pea fiber 150M (ROQUETTE) 0.91 Native potato starch 1.73 (ROCKET) PREGEFLO potato starch 0.91 P100 (ROQUETTE) Wheat gluten (ROQUETTE) 1.73 Breadcrumbs 1.73 Pea protein isolate NUTRALYSO 0.91 F85F (ROQUETTE) Sunflower oil 7.79 Cubes of red peppers 10*10 8.81 Sliced onions 0.96 The production procedure is as follows:
1. On the one hand, moisturizing the textured protein composition according to the invention during 30 mins in the water 2. On the other hand, mix all the powders together 3. Add the two mixtures above to the bowl of a Kenwood, with also sunflower oil, peppers and onion.
5. Mix 3 minutes at speed 1 6. Introduce the mixture into artificial casings 7. Cool in cold water (10 C) then peel the artificial casings A comparative example was carried out. According to this comparative example, the textured protein according to the invention is replaced by NUTRALYS T7OS in the sausage recipe above.
[0176] After tasting by a panel of 10 people, it is recognized that the sausage made with the textured protein according to the invention is closer of one sausage made from animal meat than a sausage made with NUTRALYS
T7OS: when tasted, the internal composition is much more homogeneous.
[0177] Like the previous example, it is very surprising because of the prior knowledge (see paragraph 18 referring to article Effect of soy particie size and color on the sensory properties of ground beef patties ) to obtain a better organoleptic result with the textured protein according to the invention which has a smaller particle size than the protein peas textured NUTRALYS T7OS. It is the precise and particular selection of characteristics of water retention capacity and density which allows to get this excellent result with this small particle size and without the step of dilaceration.
Example 9: Implementation of a protein composition of dry-textured legumes according to the invention for producing muesli crispy (or crunchy clusters in English):
[0179] We proceed to the production of crispy muesli using them compositions presented in the examples.
The ingredients used are as follows (the quantities indicated in table 5 below are given in grams per 100g of sausage final):
[0181] [Table 5]

Ingredients (in g) Control recipe Recipe with Recipe with proteins of proteins of textured polka dots textured from example 1 of art prior (NUTRALYSO
T70S) Rolled oats (Quaker 40 28 28 oats) Puffed rice (Rice Krispies, 10 Kellogs) Corn flakes (Corn- 10 10 10 Flakes, Kellog's) Textured pea protein 22 22 Sucrose 17 Water 10 Sunflower oil 8 Glucose syrup (Glucose 5 syrup 6080, ARUGULA) Total 100 100 100 The production procedure is as follows:
1. Mix the sucrose, water, glucose syrup and oil to prepare a syrup by heating and stirring using a Hotmix, speed 2 at 85 C (the weight perhaps 5 checked to prevent/correct any water evaporation) 2. Add the other ingredients and mix at speed 1 using a Kitchen'Aid Craftsman 5KSM175PS
3. Spread on a baking sheet and bake at 140 C for 25 minutes [0183] After tasting by a panel of 10 people, it is recognized that the 10 crispy muesli made with the textured protein according to the invention is more close to crispy muesli controls than a crispy muesli made with the NUTRALYS T70S. Indeed, the different ingredients of the cluster are considered to be related more loosely with NUTRALYS T70S.
[0184] The panel judges by majority that the crispy mueslis obtained with the textured protein according to Example 4 are also judged to be related in a manner more cowardly.

Claims (4)

Claims [Claim 1] Composition comprising legume proteins dry-textured in particulate form, the composition having a water retention capacity measured by test A greater than 3.5 g of water per g of dry proteins, preferably between 3.5 and 4.5 g of water per g of dry proteins, even more preferably between 3.5 and 4 g of water by g of dry protein, a density measured by a B test of between 190 and 230 g/I and at least 85% textured legume protein particles having a size between 2mm and 5mm.
[Claim 2] Textured legume protein composition by way dry according to Claim 1, characterized in that the protein of legume is selected from the list consisting of faba bean protein and protein peas.
[Claim 3] Textured legume protein composition by way drier according to Claims 1 and 2, characterized in that the content of protein within the composition is between 60% and 80%, preferably Between 70% and 80% by dry weight.
[Claim 4] Textured legume protein composition by way drier according to one of Claims 1 to 3, characterized in that it has a dry matter greater than 80% by weight, preferably greater than 90%
in weight.
[Claim 5] A method of producing a composition comprising legume proteins according to one of claims 1 to 4, the method is characterized in that it comprises the following steps: 1) Supply of a powder comprising legume proteins and fibers pulses with a dry weight ratio of pulse protein /
legume fibers between 70/30 and 90/10, preferably understood between 75/25 and 85/15; 2) Cooking-extrusion of the powder with water, the water/powder mass ratio before cooking being between 20% and 40%, preferably between 25% and 35%, even more preferably 30%; 3) Section of the extruded composition leaving the extruder consisting of a Faculty at the outlet with orifices, with a diameter of 1.5mm and equipped with a knife whose rotation speed is between 1200 and 1800 revolutions per minute, or between 2000 and 2400 rpm, preferably around 1500 rpm; 4) Drying of the composition thus obtained.
[Claim 6] Production process according to claim 5, characterized in what legume protein is pea protein.
[Claim 7] Production process according to claim 6 characterized in characterized in that the pea protein has a content of protein advantageously between 60% and 90%, preferentially between 70% and 85%, even more preferably between 75% and 85% by weight on the dry matter total.
[Claim 8] Production process according to claims 6 or 7, characterized in that the pea protein is characterized by a granulometry characterized by a Dmode between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and microns.
[Claim 9] Production method according to one of Claims 5 to 8, characterized in that the legume fiber contains between 40% and 60% of polymers composed of cellulose, hemicellulose and pectin, preferentially between 45% and 55%, as well as between 25% and 45% pea starch, preferentially between 30% and 40%.
[Claim 10] Production method according to one of Claims 5 to 9, characterized in that step 2 is carried out by extrusion cooking in a extruder twin-screw characterized by a length/diameter ratio between 35 and 45, preferably 40, and equipped with a succession of 85-95% of elements of conveying, 2.5-10% kneading elements, and 2.5-10% stepping elements reverse.
[Claim 11] Production process according to claim 10 characterized in that the conveying elements will be placed at the very start of the screw with a temperature set between 20 C and 70 C, then the kneading elements with a temperature between 90 C and 150 C and finally the inverted pitch elements with temperatures between 1000C and 120C.
[Claim 12] Production process according to one of Claims 10 or characterized in that the screw is rotated between 900 and 1200 rpm, preferably between 1000 and 1100 rpm.
[Claim 13] Production method according to one of Claims 5 to 12, characterized in that a specific energy is applied to the powder mixture between 10 and 25 kWh/kg, by regulating the outlet pressure in a range between 10 and 25 bars, preferably between 12 and 16 bars.
[Claim 14] Use of a legume protein composition dry-textured according to one of claims 1 to 4 or produced according to method described in one of claims 5 to 13 in an application industrial chosen among the human and animal food industry, pharmacy industrial or cosmetics.
[Claim 15] Use according to claim 14, characterized in that that the legume protein is a pea protein.